Stampede Chili Recipes

STAMPEDE CHILI

Stampede Chili image

Source: National Post, Oct. 16/99. A chili for garlic lovers. Heat can be adjusted by changing the amount of chili powder and cayenne.

Provided by Atomic Girl Cooks

Categories One Dish Meal

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 25

Ingredients

2 lbs ground beef
2 tablespoons olive oil
1 1/2 cups beef stock
1/2 cup dry red wine
2 tablespoons balsamic vinegar
6 garlic cloves, minced
1 small onion, minced
1/4 teaspoon cayenne (or to taste)
1 -3 tablespoon chili powder (or to taste)
ground black pepper (to taste)
1 pinch oregano
1 pinch sage
1 pinch sugar
1 bay leaf
8 sun-dried tomatoes, drained, plumped, and minced
2 teaspoons ground cumin
2 tablespoons tomato paste
1 (28 ounce) can stewed tomatoes, slightly drained
1 (19 ounce) can black beans, drained
sour cream (garnish)
cheddar cheese, shredded (garnish)
jalapeno pepper, minced (garnish)
fresh cilantro, minced (garnish)
black olives, sliced (garnish)
basmati rice, steamed (garnish)

Steps:

In a large Dutch oven, saute the meat in the olive oil.
Drain a bit and move meat to sides, leaving space to saute onions and garlic until they soften.
Add beef stock, wine, vinegar, garlic, onions, spices, canned tomatoes, sundried tomatoes, and tomato paste. Simmer until meat is fully cooked and flavours meld, about 45-90 minutes on lowest heat. Adjust seasonings.
Serve with choice of garnishes.

Nutrition Facts : Calories 426.6, Fat 21.4, SaturatedFat 7.3, Cholesterol 77.1, Sodium 544.2, Carbohydrate 27.3, Fiber 7.9, Sugar 6.5, Protein 29.4

OMAHA STAMPEDE BEEF CHILI

Omaha Stampede Beef Chili image

If you're like me and you don't want to have greasy ground beef or beans as filler in your chili, then this could be the recipe for you. This chili focuses on the beautiful chunks of real beef. Inspired by the great Bobby Flay.

Provided by Late Night Gourmet

Categories Meat

Time 2h30m

Yield 12 bowls

Number Of Ingredients 19

Ingredients

4 tablespoons olive oil
4 lbs beef, bottom round
1 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
2 tablespoons ground cumin
12 ounces dark beer (preferably Negra Modelo)
1 large red onion, finely diced
6 garlic cloves, finely chopped
1 habanero pepper, seeded and chopped
1 poblano chile, seeded and chopped
1 serrano chili pepper, seeded and chopped
1 tablespoon fresno chile pepper, seeded and chopped
1 tablespoon dried ancho chili pepper, diced
1 tablespoon dried guajillo chile pepper, diced
2 tablespoons chipotle peppers
4 cups chicken stock, low-sodium
28 ounces diced tomatoes, drained and pureed
3 tablespoons semi-sweet chocolate chips
2 tablespoons maple syrup

Steps:

Remove stems and seeds from habanero, poblano, serano, and fresno chile peppers. Chop finely.
Dice dried ancho and guajillo peppers. Since they're very dry and hard to cut, make sure there are no big pieces left.
Trim the fat from the beef and cut into 1/2 inch cubes. Rub salt and pepper into the beef chunks.
Heat 1 tablespoon of the oil in a large Dutch oven over high heat. Add one-quarter of the meat to the pan and saute just long enough to brown on two sides. Try not to overcook the beef (don't worry about every bit of pink being gone -- the rest of the process will cook it fully). Repeat with the oil and meat, draining any excess liquid from the pan between the batches.
Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is mostly reduced. Keep the liquids in the pan, but remove the beef and set aside, covered, to retain the moisture.
In the same pan, add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, poblano, serano, and fresno peppers and cook until soft, about 5 minutes.
Add diced tomatoes and chipotle, ancho and guajillo peppers to food processor and puree.
Add the chicken stock and pepper/tomato pure, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings.

Nutrition Facts : Calories 1150.1, Fat 114, SaturatedFat 46, Cholesterol 152.2, Sodium 743.9, Carbohydrate 13.6, Fiber 1.6, Sugar 7.6, Protein 15.9

CALGARY STAMPEDE RIBS

Calgary Stampede Ribs image

"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them the best ever. The recipe has its roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province. -Marian Misik, Sherwood Park, Alberta

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
2 teaspoons salt
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons pepper
BARBECUE SAUCE:
2 tablespoons butter
1 small onion, finely chopped
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1-1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 325°. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours., Mix sugar, salt and seasonings; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight., In a small saucepan, heat butter over medium heat; saute onion until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cook, uncovered, until thickened, about 10 minutes, stirring frequently., Brush ribs with some of the sauce. Grill, covered, over medium heat until heated through, 12-15 minutes, turning and brushing occasionally with additional sauce. Serve with remaining sauce.

Nutrition Facts : Calories 394 calories, Fat 24g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1170mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein.

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